Photo: Quick Cottage Cheese Recipe
Ingredients
- 1 gallon pasteurized skim milk
- 3/4 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup half-and half-or heavy cream
Directions
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.
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By CountryMamaOnAM...
on November 02, 2011
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I've made this recipe twice now. The first time I used it for cottage cheese and it was delicious! I used whole milk both times and used 1 cup of vinegar instead of 3/4ths. I got about 2 cups of cheese curds. The second time, I let it drain over night then sliced it up to make fried cheese curds. Delicious! Both times I boiled the whey with a teaspoon of salt, let it sit to cool and then strained it. I got ricotta. Someone said it couldn't be done, but it can. :
By ...love to cook...
on September 04, 2011
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Thank-you Alton for sharing your recipe... I'm Looking forward to making my own cottage cheese and enjoyed reading all the extra information members have offered... Will post my cheese making results soon...
By Momof6, Feeder ...
Upstate Farm la...
on August 19, 2011
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I made this 3x so far. I used whole goat milk, because we farm goats. But the same process works. If the milk is not hot enough (you can go up to boiling it then you get low yield, and post silly add-ons like - and then I made ricotta cheese with all the protein I didn't use in my first 1/2 cup of cottage cheese that I made. It makes about 2 cups.. and if you don't have 2 cups of curd, then you also won't have yellow, clearish whey, and solid white curds. I skipped the salt and pressed it into paneer, and another time added 1/2 tsp. salt and some minced garlic, and another time just served the cottage cheese with local berries over the top.
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